Seafood varieties include yellow croaker, yellow croaker, white fish, horsehead fish, jellyfish, cuttlefish, squid, octopus, sweet snail, river snail, mud snail, hermit crab, oyster, sea melon seed, anemone, razor clam, octopus, prawn, bamboo shrimp and anchovy.

Medicinal value of seafood

Seafood is good for lowering blood fat, and excessive consumption may increase human cholesterol. Scientists have found that Eskimos suffer from fewer cardiovascular diseases, which is related to their main food coming from deep-sea fish. These fish are rich in polyunsaturated fatty acids, which can reduce triglycerides and low-density lipoprotein cholesterol and reduce cardiovascular diseases.

Although the cholesterol content of shrimp, crab, sardines and clams is high, because their saturated fatty acid content is low, and the cholesterol of shrimp and crab seafood is mostly concentrated in the head and egg yolk, as long as these two parts are removed, they will not consume too much cholesterol.

1, fish (live)

Pseudosciaena crocea, 526 1 sliced duck, small mouth fish, treasure fish, sea 4 102 snakehead fish, sir 1653 fish, miss fish, sea eel, sea catfish, sea rabbit fish and so on.

2. Fish (refrigerated)

Sand fish, opium, sea eel, deer, salmon, small mouth fish, etc.

3. Shellfish (live)

Shrimp, scallop, red snail, vermicelli, Wang Zizi, conch, little seafood, Korean snail, abalone snail, etc.

4. Shrimp

Lobster, young lobster, new prawn, skin shrimp, sea shrimp, Lu Gu shrimp, etc.

5. Meat (refrigerated)

Bird shell meat, oyster meat, fresh shellfish, scallop meat, sand fresh meat, etc.

6. Freeze (water)

Ginseng soaked in water, shrimp, seal whip, fish tendon, fish sausage, fish white, fish belly, etc.